Delicious Boiled Fish in Shiitake Broth
Guanylate found in dried Shiitake serves to intensify the Umami taste of fish.
I had some broth leftover after making stewed Shiitake, so I tried cooking some fish in that broth, and I was amazed by how good it tasted!
This is even better than the boiled fish at a nice restaurant in Japan!
Simmering the Shiitake with fish for a long time can make Shiitake salty so that we will be taking Shiitake out earlier.
When you cook together with the Shiitake and the fish, the tofu will absorb their Umami, which makes it taste really great.
When preparing stewed Shiitake, you can make extra broth, which you can later use for this boiled fish recipe.
Dried shiitake mushrooms
Shiitake soaking liquid
Japanese Noodle soup base( 3x concentrated )
Sugar ( to taste )
White-fleshed fish( cod, flounder, etc. )
Ginger ( fine strips )
Spinach ( for garnish )
Carrot ( for garnish )
Finely sliced green onion ( for garnish )
Reconstitute the dried shiitake mushrooms in a refrigerator overnight. ( You will be using the soaking liquid later )
Remove the stems from the reconstituted shiitake mushrooms. Strain the soaking liquid in a fine strainer, such as a tea strainer, and put it in a pot with the mushrooms. Add the sugar and the noodle soup base and bring to a boil.
When the liquid begins to boil, lower the heat to medium. Add the fish and the ginger. Cover and cook for 10 minutes.
Remove the shiitake mushrooms. With a ladle, pour broth over the fish.Finish by cooking until a small amount of broth remains.
( The following steps involve the garnishes. )Thinly slice the carrot, and cut the slices into flower-shaped pieces. Place in water and heat. Remove the carrots when the water begins to boil.
If using bunched spinach, boil the root crowns first for 15 seconds before adding the rest.After boiling for another 45 seconds, place the spinach in a colander and cool with water before chopping.